Yanhe Yellow Cattle Dried Meat [Guizhou Yanhe Specialty]

What is dried yellow cattle meat along the river? Authentic Guizhou Yanhe specialty: Yanhe yellow cattle jerky

Content summary:Do you want to know what Yanhe yellow cattle jerky is? This article is a specialized article that provides a detailed introduction toGuizhou's Yanhe specialty - Yanhe Yellow Cattle Dried Meat. The editorial team of China Specialty Network reviewed and collected relevant information on Yanhe Yellow Cattle Dried Meat, and reorganized and edited it. The full text takes about 4 minutes to read, mainly including the basic introduction of Yanhe Yellow Cattle Dried Meat and its nutritional value? The production method of dried yellow cattle meat along the river.

Basic introduction of dried beef from Yanhe cattle

Guanzhou beef jerky is selected from high-quality yellow cattle naturally raised along the banks of the Wujiang River in Guizhou. After slaughtering live cattle, it is made by simmering various natural spices and soups. Fresh and tender meat, perfect for home, travel, and gifting to friends and family! What is the nutritional value of dried yellow cattle meat along the river? Beef jerky contains various minerals and amino acids that the human body needs, which not only maintain the chewy flavor of beef, but also prevent it from spoiling over time.

Beef is rich in protein, and its amino acid composition is closer to human needs than pork, which can improve the disease resistance of the body. It is suitable for growth and development, as well as for people who are recuperated after surgery and disease, in terms of blood loss supplement and tissue repair. Eating beef in cold winter has a warming effect on the stomach and is a great tonic for the cold winter. Traditional Chinese medicine believes that beef has the effects of nourishing the middle and qi, nourishing the spleen and stomach, strengthening muscles and bones, resolving phlegm and relieving wind, and stopping thirst and salivation. Suitable for people with sunken qi, short qi, weak body, soreness and weakness of muscles and bones, chronic anemia and dizziness.

Method of making dried yellow cattle meat along the river

Method of making spicy beef jerky

Ingredients:

500g lean yellow beef and 15g ginger. 1000g vegetable oil (150g actual consumption) and 25g cooked sesame oil.

Five spice powder 5g, white sugar 15g.

5 grams of Sichuan pepper noodles and 5 grams of chili pepper noodles. 25 grams of fermented rice juice and 15 grams of refined salt.

1 gram of monosodium glutamate

Production procedure:

1. Select lean meat from the hind legs of selected yellow cattle, without contact with raw water, remove fascia, cut into neat rectangular blocks, and evenly slice into extremely thin large meat slices. Coat the sliced meat with finely ground salt that has been stir fried, roll it into a cylinder, place it in a bamboo basket, and air dry the blood in a well ventilated area. Spread the dried beef on the back of a bamboo basket, place it on charcoal over low heat to dry the moisture, steam it in a cage for half an hour, then cut the beef into 5cm long and 3cm wide slices with a knife, steam it again in the cage for half an hour, and take it out to cool.

2. Bring the vegetable oil to a boil, add a small amount of ginger and Sichuan peppercorns, and lift the oil pan away from the heat. After 10 minutes, put the oil pot back on heat and remove the ginger and Sichuan peppercorns. Then evenly spread the beef slices on the mash and deep fry them in the oil pan, stirring gently with a strainer while frying. Once the beef slices are fully fried, remove the pot from the heat and remove the beef slices.

3. Leave 50 grams of cooked oil in the pot, then put it on the heat and add fermented glutinous rice sauce, five spice powder, white sugar, chili powder, and Sichuan pepper powder. Add beef slices and stir fry well. After removing from the pot, add MSG, cooked sesame oil, and mix well. Let it cool and serve.